Our easy weeknight meals are made with minimal ingredients, require few steps, and budget friendly!
One of my favorite things about this time of year is SOUP! Although I eat it all year around, I think most people start upping their soup and stew game once fall rolls around. This chili is hearty, flavorful, and made with ingredients you likely already have hanging out in your pantry.
If you’re running short on time, feel free to sub roasted sugar pumpkin with a can of pumpkin puree. It’ll taste just as good and add a nice creamy consistency.
Enjoy this pumpkin chili garnished with cilantro and a big hunk of crusty bread or a bowl of tortilla chips! Can also be served over rice or quinoa. Makes great leftovers too!
Recipe inspired by this Minimalist Baker chili.
Charlotte is the Creative Lead at New Morning Market and a lover of all things plant-based! She loves spending time in the kitchen and creating nourishing meals that anyone can enjoy – whether you’re vegan or not!
Prep time: 15 min.
Cook time: 60 min. (includes pumpkin roasting time)
1 medium onion, roughly chopped into 1 inch cubes
1 bell pepper, roughly chopped into 1-inch cubes
1 jalapeno pepper, minced (leave seeds in for extra heat)
1 sugar pumpkin, chopped into quarters
3-4 garlic cloves, roughly chopped
1 15 oz. can black beans, drained
1 15 oz. can red kidney beans, drained
1 15 oz. can fire roasted diced tomatoes
¼ cup tomato paste
3 cups vegetable broth
Salt + cracked pepper, to taste
1 tbsp. cumin
3 tbsp. chili powder
2 tsp. paprika
3 tbsp. olive oil (1 tbsp. for roasting pumpkins)
Optional add-ins: cooked quinoa, sweet corn, leafy greens, cilantro and avocado for garnishing
Preheat oven to 425°F. Line baking sheet with parchment paper. Halve sugar pumpkin and scoop out the seeds. Then, cut into quarters.
Rub 1 tablespoon of olive oil, salt, and pepper on each piece of the fleshy part of the pumpkin. Roast for 35 minutes or until flesh can be easily pierced with fork. Set aside.
Heat oil in a Dutch oven over medium-low heat. Add onion and bell pepper and saute until translucent (about 5 minutes), stirring occasionally. Season with salt and pepper.
Add garlic and jalapenos and cook for 1 minute or until fragrant. Then, add chili powder, cumin, and paprika, stirring constantly until fragrant (about 30 seconds to 1 minute).
Scoop cooked pumpkin flesh from skin and add to the pot, stirring to coat in spices. Add diced tomatoes, tomato paste, vegetable broth and stir to combine. Season with a little more salt and pepper. Let mixture come to a simmer.
Once simmering, add kidney and black beans. Continue cooking on low heat for 20-25 minutes, stirring occasionally. Taste for additional seasonings desired.
Add your favorite garnishes and enjoy!
Tips & Tricks
What’s a sugar pumpkin?! Also known as a pie pumpkin, sugar pumpkins belong to the great winter squash family. They are small, sweet and less fibrous – making them great for cooking in any savory or sweet dish!
The pumpkin flavor in this chili is pretty subtle. For a thicker, more pumpkin-y flavor – use two pumpkins and add more broth/water if needed. When adding the pumpkin, mash with fork or spoon to make it into a pureed consistency. Short on time? No problem. Grab a can of pumpkin puree and you’re good to go.
Save your seeds! Follow this simple recipe for delicious roasted pumpkin seeds.
If you’d like a more meaty consistency, I’d suggest adding some cooked quinoa or millet, or even some crumbled tempeh.
Don’t forget to add some fresh or frozen corn! I forgot to, and I think it really would have rounded out the meal perfectly!
Makes a great next-day lunch for the office or school. Serve over brown rice and top with avocado. Keeps in fridge for 4-5 days. Freezes well for 1 month.